Nutty Green Beans
I love most vegetables, except for corn. Last week I decided to cook some fresh green beans. I had some roasted black walnut oil on hand that I bought several weeks ago, and thought that I'd use it instead of olive oil. I couldn't have imagined that the combination of the roasted black walnut oil with garlic would produce such an enticing aroma. The combination was awesome!
Ingredients:
- 1-1/2 lbs.fresh green beans
- 2 large garlic cloves, sliced
- 2 tablespoons roasted black walnut oil
- Handful of white pearl onions
- 4 ounces sliced raw sliced almonds
- Salt and pepper to taste
Directions:
- Boil pearl onions in a saucepan of water over high heat
for about 5 minutes
- Drain onions then and place them in an ice bath
- After the onions have cooled, remove them from water
and peel the skins
- Set onions aside
- In a large saucepan add enough water to cover green
beans. When water comes a boil, add salt
- Then follow the same procedure for the green beans as
used for the onions (green beans will need to cook longer, about 10
minutes)
- In the meantime, add walnut oil to a large skillet over
medium heat
- Sauté sliced garlic in oil for about a minute
- Add green beans, pearl onions salt and pepper (a little
more walnut oil may be needed)
- Add sliced almonds to the green beans
- Mix well and toss in the skillet for about 2 minutes
- Serve
Twist: Garlic
slices sautéed in Black Walnut Oil; white pearl onions
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